Ingredients
- 2 Red Peppers approx. 160g
- 20 g Sundried Tomato
- 30 g Pecorino grated
- 1 Garlic Clove minced
- 50 g Raw Cashews
- ½ tbsp White Wine Vinegar
- 2 tbsp Olive Oil
- Salt to taste
Instructions
- Preheat oven to 475F.
- Slice your red peppers in half, ensuring all seeds are removed. Place each half, cut-side down onto a parchment lined baking pan.
- Cook the red peppers in the oven for 40 minutes, the tops should have black spots on them when you take them out.
- Carefully place the red peppers into a container that seals or ziplock bag. Let them sweat for 30 minutes.
- Peel the skin off the peppers and discard the skin.
- Add the red peppers, sundried tomato, pecorino, garlic, cashews, and white wine vinegar in a food processor or blender. You can also use a stick/handheld blender. Pulse until it resembles a pesto.
- Taste and season with salt if needed. Add in your oil and stir with a spoon until it's combined.
- Serve with cheese, crackers, or just have it on your sandwiches!
Nutrition
Calories: 506kcal | Carbohydrates: 28g | Protein: 16g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 21mg | Sodium: 266mg | Potassium: 1039mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5168IU | Vitamin C: 209mg | Calcium: 255mg | Iron: 4mg